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"Meet
Me in the Courtyard"
Tommy
McAfee
http://www.tmcafee.com/index54.htm
To
learn about New Orlean's culinary history, click
here
Filet
de Poisson Orleannaise
Serves 8
Court
of the Two Sisters Seafood Dressing
8
ounces Butter
1 1/4 cup Onions, small dice
3/4 cup Green Bell Pepper, small dice
1/2 cup Celery, small dice
1 teaspoon Garlic, minced
1 pound 110-130 count Shrimp, peeled
1 pound Crawfish Tails
1/2 pound Lump Crabmeat
1 teaspoon Creole Seasoning
1/2 teaspoon Salt
1/2 teaspoon Thyme
1/2 cup Green Onion Tops, sliced
1 1/2 cup Bread Crumbs, plain
· Heat
4 ounces of the butter on medium heat in a heavy
walled 4 quart pot.
· Add onions, bell pepper, celery and garlic
and cook until clear.
· Add shrimp and cook about 5 minutes.
· Add crawfish, crabmeat, Creole seasoning,
salt and thyme and cook about 5 minutes.
· Stir in green onions and bread crumbs and
cook about 3 minutes until smooth.
· Stir in remaining butter until well
incorporated.
· Remove from heat.
· Put into greased 9x13 baking pan and bake at
350 degrees for 15 minutes.
Fish:
8
each 8 oz Redfish Filets, skinless
4 T Creole seasoning
1/2 C Melted Margarine
Method:
·
Wash fish filets in cold water, sprinkle with
Creole seasoning and rub with margarine.
· Place filets on a flat broiling pan and
broil approximately 10 minutes or until done
(cooking time depends on thickness of the
filets)
Hollandaise:
10 each Egg Yolks
1 t Red Wine Vinegar
2 T Water
2 1/2 C Clarified Butter, heated to about 1100
1 T Butter
1/2 lb Tasso, diced small (cured, smoked,
seasoned cajun pork)
Method:
· Combine egg yolks, red wine vinegar and
water in medium stainless steel mixing bowl
and whisk over a pot of simmering water until
creamy (do not let the mixture curdle).
· When mixture is creamy, remove from heat
and drizzle in the clarified butter while
continuously whisking until all is
incorporated.
· Set aside and keep warm.
· Sauté tasso in butter about 3 minutes on
high heat, then stir into hollandaise.
To Serve:
·
Divide seafood dressing equally among 8 plates
on one side.
· Place cooked fish filet halfway on dressing
and halfway on plate.
· Laddle about 3 ounces of the sauce over the
top of both and garnish with sliced green
onion tops.
Court
Of Two Sisters Shrimp Creole
Serves 8
Ingredients
1/4 lb butter
1 cup
chopped green peppers
1 cup
chopped onions
1 cup diced
celery
1 ci[ diced
shallots
2 cup
chopped canned tomatoes
1 cup
tomato puree or 1 tablespoon - tomato; paste
2 bay
leaves
3 pound peeled
and deveined shrimp
2 ounces
cornstarch
1 pint cold water
1 ounce lemon
juice
pinch salt
pinch pepper
pinch cayenne
Instructions
Melt the butter and saute the peppers, onions,
celery and shallots for 5
minutes. Add the tomatoes and tomato puree or
paste and bay leaves, and
simmer for 15 minutes. Add the shrimp and simmer
for an additional 15
minutes. Dissolve the cornstarch in the cold
water; add to the pan and
simmer for 5 minutes. Add the lemon juice, salt
and pepper to taste and a
pinch of cayenne. Simmer for 15 minutes more.
Serve over steamed rice or
creamed potatoes. Serves 8.
Ingredients:
-
1
Loaf French Bread
-
1
quart Milk
-
3
Eggs
-
2
cups Sugar
-
2
tablespoons Vanilla
-
3
tablespoons Margarine
-
1
cup Raisins
Method:
-
Soak
bread in milk.
-
Crush
with hands till well mixed.
-
Add
eggs, sugar, vanilla and raisins and stir
well.
-
Pour
margarine in bottom of thick pan and bake
until very firm.
-
Let
cool; then cube pudding and put in
individual dessert dish.
-
When
ready to serve, add sauce and heat under
broiler.
-
Serve
with Whiskey Sauce.
Ingredients
for Whiskey Sauce:
-
1
Stick Margarine
-
1
cup Sugar
-
1
egg
Method:
-
Cream
the sugar and margarine in double boiler until well mixed.
-
Add
egg stirring to avoid curdeling and continue to dissolve.
-
Add
whiskey to taste, which should make sauce
creamy smooth.
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